Dried leeks are a great way to add flavor and texture to your cooking without all the fuss of fresh leeks. They come in various shapes, sizes, and colors, so it’s important to know how to use them properly. Here are some tips on choosing, storing, and cooking with them so you can start adding more flavor to your dishes.
Use the same method for dehydrated leeks as you would for any other herb: clean the green leaves, spread them out evenly on a baking sheet or dehydrator sheet, and dry them in your home food dehydrator at 130 to 140 degrees F.
It's a great way to save your leek tops or looking to preserve a few large leeks from the grocery store. Dried leeks are great in soups, and dips, and can keep for long periods of time.
Why This Recipe Works
What's great about drying leeks is that you can just dry the green part of the leek if you're only using the white parts at the moment, or if you are looking to preserve wild leeks! You can make dried leek powder, and break them up into small pieces so I could easily add them to soup recipes or as part of a vegetable broth.
How to Dry leeks
There are a few different methods for drying your leek greens and the drying time can vary between them.
Wash and prepare
Leeks are green and white vegetables that are part of the onion family Gently wash them with cold water. Slice off the root end and cut leeks into half-inch rings After that, drying them is a piece of cake.
How to Dry leeks in a Food Dehydrator
To dry leeks in a food dehydrator, set the temperature to 135 degrees. Spread out the leeks in on your dehydrator trays in single layers F. Every couple of hours, check and make sure they're not drying out too much.
Remove one of them from the tray and break off a little piece of it with your fingers (don't worry if they're dry enough yet).
If it's still pliable, let them continue drying until they become crispy and brittle—this should take upwards of 6-10 hours but can be as little as two, depending on the weather, humidity, and moisture content of the fresh leaves.
How to dehydrate leeks in the oven
Preheat your oven to the lowest temperature setting available. Using an oven mitt or wooden kitchen spoon slightly prop open the oven door to ensure the drying temperature is consistent.
2. Slice the leeks in half lengthwise, then slice them into thin strips.
3. Place the leeks in a strainer or colander and rinse them under cold water to ensure they're as clean as possible, then pat dry with paper towels.
4. Put your leeks on a sheet tray (lining it with some parchment paper will keep them from sticking), making sure to avoid crowding them, or they won't dehydrate properly.
5. Set your oven to its lowest temperature (usually 170 degrees Fahrenheit), and leave the door open while you're drying them out so they can dry evenly instead of just getting hot in one spot and then cooling down again once you close it up again later on after step 6 has already been completed during this baking process).
6. Let them sit there until they're dehydrated—this could take anywhere from 6 to 24 hours, depending on how much moisture was left inside each piece of leek when you first started this process!
Condition & Store
Once the leeks are dry, remove them from the dehydrator or oven. Once they come to room temperature break your leek pieces into small flakes. If you'd rather grind them into a fine powder add them to a spice grinder.
Store them in an airtight container. After a week of hardening, which helps us know that the leeks have lost their water content, store them in a cook dark place container until you're ready to use them.
3) Dry leeks until they snap when bent over and take on a darker green color; this should take about six hours, depending on the heat of your oven
Air Drying Leeks
Step 1 Harvest the leeks by cutting off the stems with a sharp knife
Step 2 Rinse leeks in a bowl of ice water. Place the sheet tray lined with paper towels, and allow them to dry out in a warm place indoors that gets lots of sunlight, such as near a window or on top of a counter where there is plenty of ventilation. This should take 1-2 days, depending on how humid it is where you live.
How to use dried leeks
- Use dried leeks to make onion powder: Dried leeks are great for flavoring onion powder, giving it a garlicky oniony taste. Just add them to the bowl and run a food processor until fine. You can store your homemade onion powder in an airtight jar for up to 6 months.
- Make potato leek soup: Potato leek soup is the perfect cold-weather comfort food, especially when you make it with dried leeks! Just add dried leeks to your favorite recipe for potato leek soup. The richness of the dried leeks will enhance the soup's flavor and add plenty of nutrients to keep you feeling energized all winter long.
- Make a dip with sour cream: Make your sour cream dip using dried leeks! Mix sour cream and dried leeks with a pinch of salt and pepper, then serve with crackers or veggies!
Dehydrated leeks will keep for about a year. You can also vacuum seal them for more extended storage.
Dehydrated leeks cost around $1 per lb., but prices vary depending on the season and region. Dehydrated leeks are typically available during winter at farmers' markets, specialty stores, and online retailers like Amazon or Walmart.
Simply add boiling water and let the leeks soak up the liquid. They'll usually take between 30 minutes and an hour to fully rehydrate, depending on how thick you want them, but there's no need to soak them overnight!
Dried Leek Flakes
- 1 large leek
- Clean your leeks, and then cut off the green tops and white area
- Slice the leeks in half lengthwise, then slice them into thin strips or into rings.
- Place the leeks in a strainer or colander and rinse them under cold water to ensure they're as clean as possible, then pat dry with paper towels.
- Put your leeks on a sheet tray (lining it with some parchment paper will keep them from sticking), making sure to avoid crowding them, or they won't dehydrate properly.
- Set your oven to its lowest temperature (usually 170 degrees Fahrenheit), and leave the door open while you're drying them out so they can dry evenly instead of just getting hot in one spot and then cooling down again once you close it up again later on after step 6 has already been completed during this baking process).
- Let them sit there until they're dehydrated—this could take anywhere from 6 to 24 hours, depending on how much moisture was left inside each piece of leek when you first started this process!
- break up leek rings or slices into smaller pieces, then store in a mason jar or airtight jar for long term storage.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Leave a Reply